Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
660
Calories
62g
Protein
32g
Fat
31g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sweetcorn | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 thick pork Loins, all fat removed
- Fry Light
- 2 onions, chopped
- Free vegetables of your choices (fresh or frozen) carrots, baby sweetcorn, courgettes, peppers
- 400g can tomatoes (chopped or plum)
- 500ml passata
- 2 tbsp Schwartz Piri Piri Seasoning (add more or less to your taste)
- 2 chicken stock cubes
- Mixed herbs
- Salt and pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes